- 1 lb firm raw beetroot, peeled and grated
- 1 medium potato, peeled and grated
- 2 carrots, peeled and grated
- 1 red onion
- 1.2 litre marigold vegetable stock
- Vogel Salt and ground black pepper
- 3 stick of celery
- chopped fresh chilli (optional)
- chopped fresh parsley, beetroot and celery leaves to taste
Put all of the vegetables into a large pan and add the stock and seasoning. Bring to the boil. Simmer gently for 20 minutes until the beetroot and carrots have softened. Add a chilli to taste and adjust the seasoning as required. Add parsley, celery and beetroot leaves to taste and cook for a further 3 minutes.
I have been enjoying local organic beetroot in my vegetable box from Hankham Organics, Near Eastbourne, East Sussex.